Hello, and welcome back to to What’s Cooking?, the open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. Though we already had one great discussion this week, I thought we’d go ahead and have another one, especially because Monday is a holiday, and it would behoove us to talk about grilling.

Grilling is one type of cooking I don’t get to engage in often, mainly because I live in a small apartment, do not own a grill, and it’s always raining here (Portland, Oregon). I love grilled food though—everything from meat to fruit—and would love to hear all about your genius tips, tricks, and recipes for cooking in the great out-of-doors. As always, I have talking points.

First things first: charcoal, wood, or gas? Gas grills are super easy to use and cook with, but you don’t get that great, smoky flavor you get with charcoal or wood. This article also notes that cooking well-marbled meats over gas can result in fat-fueled flare-ups, which can be dicey.

What’s the most impressive thing you’ve ever grilled? I don’t think I’ve ever grilled anything that was that big of a deal. I did cook a whole pig in a China Box once; that was pretty cool.

Grilled pizza? I seem to remember everyone being about grilled pizza a couple of years ago, but I have yet to try them. How do you guys feel about ‘em?

How do you make your burgers? What fat percentage do you aim for? Do you get crazy with the seasoning or keep it simple? Do you have a special trick for helping them keep their shape? Ever grind your own meat?

What’s your favorite meat-in a-tube? I do love a nice, artisanal sausage—I live in Portland, after all—but sometimes I just want a simple Hebrew National hot dog with mustard.

Speaking of hot dogs, what do you put on yours? Does the thought of ketchup on a hot dog send you into a tizzy?

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Grilling is a vast subject, so feel free to to stray outside the boundaries of the above questions, especially if you have a particularly tasty tip.